Fresh potato vinegar
Production Process
Raw material processing→fermentation→under salt→leaching vinegar→ageing→sterilization equipment altar.
Ingredients such as fresh potato or dried potato, wheat koji, etc.
production process
(1) Raw material treatment: The washed potato pieces are sliced, steamed, and cooled to 25°C. (2) Fermentation: The minced material is mixed into 50% of gluten and added to wheat koji. The water content reaches 60~65%. Then it is fermented into the cylinder. The cylinder temperature is 25~27°C and the temperature is 37~38°C. , vinegar boiled to 38 ~ 40 °C need to pour once, so that the temperature dropped below 35 °C. (3) Vinegarification: After saccharification, it is transferred to the acetification stage. After the temperature is maintained at 42-43°C for one week, the temperature drops to 35°C, and the vinegar process ends. (4) Sterilization: Stir in 1% salt, inhibit the growth of acetic acid bacteria, once a day, vinegar after 3 days, aging time 1 month in summer, 2 months in winter, aged vinegar plus 0.1% to 0.15 % Sodium benzoate to avoid mildew.
Dried soy sauce
Production Process
Cooking → Adding Qu → Ingredients → Air Drying → Fermentation → Color Matching → Packaging.
Ingredients such as dried potato, wheat bran, bean cake and so on.
production process
(1) Cooking: Put 100 kg of dried potato into the pot and cook it for 2 hours. Sprinkle the water until the dried potato is even and moist, then steam for another 1 hour. (2) Adding koji: Remove the steamed sweet potato and spread it flat to 4 to 5 cm thick. When the temperature drops to about 40°C, add Huang Sequ and 20 kg wheat bran and 20 kg bean cake. Mix well and evenly. Centimeter thick, summer put 4 days, winter put 6 to 7 days, Serve sauce. (3) Fermentation: The sauce is pulverized into powder and fermented in a cloth bag. When the temperature reaches 50°C, it is permeated with a proportion of 50 kg of 70°C hot water per 100 kg of the sauce. The salt, the sauce pot into the greenhouse at 70 ° C heat fermentation. After 24 hours, add 160 kg brine (13 kg salt in brine) to 100 kg of soy sauce and mix well in the cylinder. Keep it in a greenhouse at 70°C for fermentation. After 48 hours, colorless soy sauce 160 can be obtained. kilogram. Add 16 kg of brown sugar or a suitable sauce to 100 kg of colorless soy sauce to become colored soy sauce.
Sweet potato residue liquor
Production Process
Raw material processing→fermentation→under salt→leaching vinegar→ageing→sterilization equipment altar.
Ingredients such as fresh potato or dried potato, wheat koji, etc.
production process
(1) Raw material treatment: The washed potato pieces are sliced, steamed, and cooled to 25°C. (2) Fermentation: The minced material is mixed into 50% of gluten and added to wheat koji. The water content reaches 60~65%. Then it is fermented into the cylinder. The cylinder temperature is 25~27°C and the temperature is 37~38°C. , vinegar boiled to 38 ~ 40 °C need to pour once, so that the temperature dropped below 35 °C. (3) Vinegarification: After saccharification, it is transferred to the acetification stage. After the temperature is maintained at 42-43°C for one week, the temperature drops to 35°C, and the vinegar process ends. (4) Sterilization: Stir in 1% salt, inhibit the growth of acetic acid bacteria, once a day, vinegar after 3 days, aging time 1 month in summer, 2 months in winter, aged vinegar plus 0.1% to 0.15 % Sodium benzoate to avoid mildew.
Dried soy sauce
Production Process
Cooking → Adding Qu → Ingredients → Air Drying → Fermentation → Color Matching → Packaging.
Ingredients such as dried potato, wheat bran, bean cake and so on.
production process
(1) Cooking: Put 100 kg of dried potato into the pot and cook it for 2 hours. Sprinkle the water until the dried potato is even and moist, then steam for another 1 hour. (2) Adding koji: Remove the steamed sweet potato and spread it flat to 4 to 5 cm thick. When the temperature drops to about 40°C, add Huang Sequ and 20 kg wheat bran and 20 kg bean cake. Mix well and evenly. Centimeter thick, summer put 4 days, winter put 6 to 7 days, Serve sauce. (3) Fermentation: The sauce is pulverized into powder and fermented in a cloth bag. When the temperature reaches 50°C, it is permeated with a proportion of 50 kg of 70°C hot water per 100 kg of the sauce. The salt, the sauce pot into the greenhouse at 70 ° C heat fermentation. After 24 hours, add 160 kg brine (13 kg salt in brine) to 100 kg of soy sauce and mix well in the cylinder. Keep it in a greenhouse at 70°C for fermentation. After 48 hours, colorless soy sauce 160 can be obtained. kilogram. Add 16 kg of brown sugar or a suitable sauce to 100 kg of colorless soy sauce to become colored soy sauce.
Sweet potato residue liquor
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